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Butternut Squash Enchiladas

Butternut squash and I are friends all year round. So I’m cheating on summer produce a little bit with this one. I feel this okay because we’re still talking Mexican food which is 50% of my summer intake (although this recipe is in no way remotely authentic). These enchiladas get lightened up with a sauce made of vegetable stock and almond milk plus whole wheat tortillas. It also gets a little protein punch from some chickpeas. There’s still a lot of cheese though… all the cheese.

Heat olive oil in a large skillet over medium heat. Add onions, garlic and sage. Cook for 2-3 minutes until slightly softened. Add squash, salt, pepper and 1/4 teaspoon nutmeg, stirring to coat. Cover and cook for 8-10 minutes. Do not overcook the squash- cook until it’s slightly tough but you can bite through a few pieces. Taste regularly so you don’t overcook. Once finished, stir in beans and mix well. Remove squash and bean mixture, placing in a large bowl and drizzle with brown butter, then toss with 1/2 cup provolone. Set aside.

In a small skillet, raise the heat to medium-high and add butter. Once sizzling add the flour and whisk for 2-3 minutes until a golden, nutty roux forms. Pour in stock and milk, whisking again until bubbly and slightly thick. Reduce heat to low and stir in 1 cup of provolone, stirring until combined. Add in remaining nutmeg and taste to season with additional salt and pepper if desired. Pour 1 cup of sauce into the bottom of the baking dish, then spoon a few spoonfuls of the squash mixture in the center of each tortilla, rolling up tightly. I set all the tortillas out on my counter and spooned the mixture into them evenly. Then I quickly rolled them and tucked into the baking dish. Pour more of the sauce on top (can pour all of it on like I did but I wish I had poured less on). Then sprinkle with more cheese (can be all the cheese left if you’re aggressive like me)and extra sage. Bake for 20-25 minutes.